"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.
Note Sicilian Marsala is available from Dan Murphy's and select bottle shops. Nadine Ingram prefers to use ricotta from cheesemakers Paesanella. It's available in Sydney from Paesanella's Haberfield store or Harris Farm.
Check out our Easter baking slideshow for more Easter recipes.
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